Rhubarb puffs with oaty streusel topping recipe - Recipes - BBC Good Food

Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.

Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.

Use up leftover puff pastry in Apple & orange tart Core and thinly slice 2 Granny Smith apples. Gently toss with 3 tbsp caster sugar and the zest 1 orange. Roll the pastry into a 25cm circle and place on a baking sheet. Arrange the apple mixture over the pastry, leaving a 1cm rim. Bake at 200C/fan 180C/ gas 6 or 25-30 mins until golden.